ROAST SHOU LDER OF LAMB
2 cloves garlic, crushed Grated zest of 2 lemons 2 tsp dried oregano 4 tsp fenugreek 50ml olive oil 2 tsp salt 2.5kg lamb shoulder, bone in 40g za’atar 4 vine-ripened tomatoes, roughly chopped 2 Lebanese cucumbers, peeled, seeds removed, roughly chopped 2 shallots, finely sliced 6 radishes, sliced 1 cup parsley leaves 2 tbs chopped dill
1 tsp dried mint Small bunch chives, cut into batons Juice of 1 lime 2 tbs olive oil Sea salt/finely ground black pepper
1. Combine garlic, lemon zest, oregano, fenugreek, oil and salt. Rub evenly over shoulder of lamb. Wrap tightly, leave to marinate, refrigerated, for minimum 4 hours, preferably overnight. 2. Preheat oven to 150˚C. Unwrap lamb, place in deep roasting tray or ovenproof dish, add 250ml water; cover tray tightly with foil, roast in oven for 2 hours. Reduce temperature to 110°C, cook for a further 4 hours. Add a cup more water if tray becomes dry. 3. Remove foil, sprinkle lamb liberally with za’atar, cook for one more hour to allow crust to form. Rest lamb in a warm place for 30 minutes before serving. 4. Combine vegetables and herbs in large mixing bowl. Whisk lime juice and olive oil together and season with salt and pepper. Toss through salad gently, transfer to serving bowl.